Bone broth has increased in popularity over the last year or so, with many people in the health and wellness community touting its high collagen content and ability to heal your gut, “detox” your system, make your skin appear more youthful, ease arthritis pain and boost your immune system. Food companies have taken notice and started selling bone broth for high prices.

The reality is, while bone broth does have nutrients and makes delicious soup, it’s not the cure-all that many believe it to be. No single food can heal all of your ailments.

Bone broth has also been around for a long time. Before broth and bouillon was sold commercially, people used to make their own broth out of bones and vegetable from their own kitchens.

Making your own broth at home is not only very easy, it’s also economical and delicious! There is nothing like the smell of broth simmering in your kitchen all day long. Making broth yourself can also help you control the amount of sodium and additives that go into your recipes, as you can make it completely sodium and additive-free.

Just a few tips for the best bone broth: Simmer your broth with chicken or beef bones for as long as possible for the best flavor and most collagen content, at least 12 hours if you can.

I like to use leftover scraps of onions, carrots, and celery that I keep in the freezer to make my broth to reduce food waste, but you can certainly use the whole vegetables. If your bones haven’t been cooked yet, be sure to roast them for a couple of hours in the oven before making broth for better flavor. For an even richer, more savory broth, add a parmesan cheese rind to the pot. It works like a charm. If you’re vegetarian, simply omit the bones. You can still make a flavorful vegetable broth for all of your recipes!

Homemade Bone Broth

Time: 12 hours

Yield: 4-6 quarts

Ingredients:

3-5 cooked chicken or beef bones

1 large onion or onion scraps

2-3 large carrots or carrot scraps

2-3 stalks of celery or celery scraps

1 bulb of garlic, top ¼ cut off to expose cloves

1 tsp whole peppercorns

2 dried bay leaves

4-5 stems fresh herbs (thyme and parsley work well)

2” parmesan cheese rind

2 tbsp apple cider vinegar

Water to fill stock pot or slow cooker

Instructions:

Place all ingredients into a large stock pot or slow cooker.

Fill with water, leaving at least an inch of room at the top.

Simmer on low on the stove if using a stock pot or in the slow cooker for 12 hours.

Remove from heat and let cool to touch before straining into jars or containers.

Store broth in the refrigerator up to 2 weeks or in the freezer for 3 months.

Kaleigh McMordie is a Registered Dietitian Nutritionist and Master of Nutrition based in Lubbock, Texas. She is passionate about nutrition and healthy living, so much so that she loves to create delicious, nourishing recipes for people trying to live a healthy, vibrant life. Kaleigh’s mission is to help people achieve a healthy, happy lifestyle filled with joy and memories without sacrificing all that is good in life. Follow her on Instagram: @livelytable